Truffled Whole Roasted Cauliflower

I love cauliflower. Steamed, mashed, or just chopped up on a salad. I’d been planning on making some mashed cauliflower with truffle salt but then I came across a gorgeous photo of a whole roasted cauliflower, I knew I had to give it a try. This simple recipe for Truffled Whole Roasted Cauliflower makes an impressive yet simple side dish, and goes perfectly with steak, pork, or fish.

Preheat your oven to 400°F. In a large stockpot, place your cauliflower and vegetable stock. Add the thyme and bay leaves. Bring to a boil, reduce heat and simmer for 15 minutes. Reserve about 1/2 cup of the stock, drain the cauliflower and place it in an oven-proof skillet. I used my cast iron for this recipe. Pour the reserved stock over the cauliflower followed by the melted butter. Sprinkle a little more thyme over the top if desired. Place the skillet in the oven and roast the cauliflower for 15 minutes. Every 5 minutes, spoon some of the stock/butter over the top of the cauliflower. When the 15 minutes are up, crank the heat up to 500°F and broil the cauliflower for 2 minutes. Remove from the oven, spoon some of the liquid over the top once again, and season with the truffle salt. Cut into wedges and serve immediately. This Truffled Whole Roasted Cauliflower was amazing with pork chops. Enjoy!

Here are some recipes to go along with your Truffled Whole Roasted Cauliflower:

Below you will find some of the equipment I found useful while preparing this Truffled Whole Roasted Cauliflower. I only recommend items that I actually own and use.

I place affiliate links to make it easy for you to find products mentioned and used in the recipes. If you purchase a product after clicking an affiliate link, I receive a small percentage of the sale for referring you, at no extra cost to you. Purchasing through affiliate links is an easy way for you to help out your favorite bloggers. Thank you so much for your continued support!

sign up + receive a FREE meal planning toolkit!

* indicates required

Email Address *

First Name

Last Name

Follow along!

Truffled Whole Roasted Cauliflower

Print Recipe

This simple recipe for Truffled Whole Roasted Cauliflower is delicious and creates an impressive side dish in under 40 minutes!

Servings

Prep Time

4-6servings

5minutes

Cook Time

32minutes

Servings

Prep Time

4-6servings

5minutes

Cook Time

32minutes

Truffled Whole Roasted Cauliflower

Print Recipe

This simple recipe for Truffled Whole Roasted Cauliflower is delicious and creates an impressive side dish in under 40 minutes!

Preheat your oven to 400°F. In a large stockpot, place your cauliflower and vegetable stock. Add the thyme and bay leaves. Bring to a boil, reduce heat and simmer for 15 minutes.

Reserve about 1/2 cup of the stock, drain the cauliflower and place it in an oven-proof skillet. I used my cast iron for this recipe. Pour the reserved stock over the cauliflower followed by the melted butter. Sprinkle a little more thyme over the top if desired. Place the skillet in the oven and roast the cauliflower for 15 minutes. Every 5 minutes, spoon some of the stock/butter over the top of the cauliflower.

When the 15 minutes are up, crank the heat up to 500°F and broil the cauliflower for 2 minutes. Remove from the oven, spoon some of the liquid over the top once again, and season with the truffle salt. Cut into wedges and serve immediately. Enjoy!

Comments 11

Yum! Cauliflower is my favorite vegetable, and I always cut it up and roast it. This is a technique I’ve never tried before and I would have expected it to take a lot longer than this (especially for how impressive it looks)! Can’t wait to try!

I thought the same thing the first time I saw it, Alison! I usually steam mine, cut up, and it’s yummy that way, I mostly love the presentation of the whole cauliflower roasted as one! Simmering it in the vegetable base gives it amazing flavor too! Enjoy and thanks for visiting!

I can’t decide whether to make this first or to go with your original idea of mashed with truffle sauce. Both sound so good. When you make your cauliflower mashed do you follow the same technique – cooking it in stock with herbs before mashing?

I don’t! I usually just boil the cauliflower in water until soft, then mash and add some butter, maybe some minced garlic, salt and pepper. I bet simmering it in stock would add a new and interesting flavor though, great idea!

Yay for cauliflower! It’s my favorite veggie and your version looks SO pretty! I love that you left the cauliflower whole and your use of the truffle salt is on point. I’m a big fan of truffle salt and use it in some of my recipes as well. It just adds such a nice, unique taste to anything and a little goes a long way. Can’t wait to make this! Thanks for sharing!

I always seem to have cauliflower in my fridge but I never know what to do with it o_O haha so its always done the same way, chopped up with oil and garlic – popped in the oven. This looks SO much easier and sounds amazing! haha I will need to start doing this for all my future cauliflowers! I am in for a treat!!! 😀